Over the years, I have seen grilled cheese sandwiches made a variety of ways. This recipe is my take on the grilled cheese sandwich. This is a go-to for me because the way I prepare and cook the bread in this recipe works for so many other sandwiches, as you will see in my “Tuna Melt with a Twist” recipe.
Tip: Lay out all of the ingredients before you start; you will have a tasty grilled cheese in no time!
Ingredients
- Sourdough bread
- Spreadable butter (olive oil is my favorite). Set out a few minutes in advance to allow it to soften before use
- Garlic powder
- Onion powder
- Dried parsley
- Sliced cheddar cheese
- Sliced mozzarella cheese
- Grated parmesan cheese
- America's Best Seasoning Hebetz Blend™
- Bacon, optional
- Tomato, optional
Directions
- Take 2 slices of sourdough bread and spread butter on all sides. Set the pieces aside on a plate.
- Sprinkle garlic powder, onion powder, and dried parsley on all sides of the bread.
- Heat a skillet over medium heat. Spray the skillet with cooking oil once it is up to temperature.
- Place the bread in the skillet and cook until the first side is golden brown. Flip both pieces over.
- Place 1 slice of cheddar cheese on one piece of bread and place 1 slice of mozzarella cheese on the other piece. Add parmesan cheese on top of the mozzarella. Cook until the cheeses start to melt. Fold the two pieces of bread onto each other.
- Make sure both sides of the sandwich are golden brown before removing the skillet from the heat and transferring the sandwich to a plate.
- Sprinkle America's Best Seasoning Hebetz Blend™ on top of the sandwich and enjoy!
Optional: You can add a sliced tomato and/or bacon to the sandwich right after you place the cheese on the slices of bread. I recommend preparing the bacon and tomato prior to turning the cooktop on for the grilled cheese.
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